Tasty Kimchi Fried Rice

15 mins for prep

Lunch, Dinner

Easy

1 x serving(s) $3 / serving

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Fried rice is terrific, especially when you have any leftovers. Rice leftovers and you have no idea what to do with it? Toss it into a pan and fry it. Add any vegetables you enjoy, and VOILA! Rice also absorbs flavor well. Add any seasoning you enjoy. I love the strong taste of sesame oil, while the rice vinegar adds a nice touch of acidity and the chili powder a great kick to the dish. Moreover, I love this particular recipe because it is made with kimchi, a probiotic food, fantastic for your gut.

What is kimchi?

Kimchi is a Korean preparation made of seasoned and fermented vegetables, often cabbage and radish. Kimchi is used as a side dish in Korean cooking and an ingredient in different dishes such as fried rice. Kimchi is often tangy and can be more or less spicy. It adds excellent flavors to any dish. It is also incredibly amazing for your gut!

Kimchi is a probiotic food. But what are probiotics?

Probiotics are a group of microorganisms that help maintain a good balance in your body. Probiotics are beneficial to ensure the good balance of your microbiota, the “good bugs” in your digestive tract. In kimchi, there are multiple probiotics. Some of them are part of the lactic acid bacterias family, such as Leuconostoc, Weissella, Lactobacillus. These bacterias are useful to ferment and preserve foods. They also enhance taste while making sure your gut stays healthy! It is also believed that probiotics help prevent inflammation, boost the immune system, and might even benefit your skin. However, research on probiotics is relatively new, and more is needed.

Ingredients

2 oz tofu
1 egg
1 onion, Asian chop
3 garlic cloves, minced
1 ½ cups wild rice, cooked
½ cup kimchi
1 cup kale, chopped
1 carrot, julienne cut
2 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp soy sauce
½ tsp chili powder

Method

In a pan on medium-high heat, drizzle one tbsp of sesame oil. Grill the tofu. Set aside.
In the pan on medium-high heat, drizzle sesame oil. Sauté the onion and garlic. Cook for 5 minutes.
Add the rice, the carrot, the kale, the kimchi. Pour the rice vinegar, soy sauce, and chili powder. Stir in for 5 to 8 minutes.
Cook a sunny-side-up egg.
Transfer in a bowl. Add the tofu and egg.